These gluten-free salmon cakes are perfect for weeknight dinners.
Ingredients
- 350g potatoes, peeled, chopped
- 300g sweet potato, peeled, chopped
- 2 green shallots, thinly sliced
- 1 lemon, rind finely grated, cut into wedges
- 2 baby fennel, thinly sliced, fronds chopped
- 185g pkt hot smoked salmon, skin removed, flesh flaked
- 2 tablespoons chopped fresh dill
- 55g (1/3 cup) quinoa flour
- 100g (1 cup) quinoa flakes (see notes)
- 2 eggs, lightly whisked
- 80ml (1/3 cup) extra virgin olive oil
- 1 tablespoon reduced-fat gluten-free mayonnaise
- 1 tablespoon extra-light sour cream
- 1 tablespoon lemon juice
- 1 tablespoon drained baby capers
- Fresh dill sprigs, to serve
Method
- Step 1Place potato and sweet potato in a saucepan. Cover with water. Bring to the boil over medium-high heat. Season with salt. Cook for 14 minutes or until tender. Drain. Return to pan. Cook over low heat, shaking pan, for 30 seconds or until excess moisture is removed. Mash until smooth. Transfer to a bowl. Put in freezer for 5 minutes to cool.
- Step 2Line a tray with baking paper. Stir shallot, rind, chopped fennel fronds, salmon and half the chopped dill, into potato mixture. Season with pepper. Shape into eight 2cm-thick patties. Place on lined tray. Place in the fridge for 5 minutes to chill.
- Step 3Place flour and quinoa flakes on separate plates. Place egg in a shallow bowl. Dip fish cakes in flour, then egg, then quinoa flakes. Transfer to lined tray.
- Step 4Heat half the oil in a large non-stick frying pan over medium heat. Cook half the cakes, turning, for 4 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain. Keep warm. Repeat with remaining oil and cakes.
- Step 5Whisk mayo, sour cream and lemon juice together in a large bowl. Season. Add the sliced fennel, capers and remaining chopped dill. Toss to combine. Serve with the fish cakes, lemon wedges and dill sprigs.
- Low carb
- Lower gi
Nutrition
2309 kj
Energy
29g
Fat Total
5g
Saturated Fat
5g
Fibre
22g
Protein
50g
Carbs (total)
All nutrition values are per serve
Notes
Quinoa fakes are a protein-rich, gluten-free alternative to breadcrumbs. Use leftover quinoa fakes to coat rissoles, to make crumble toppings, to bind meatballs and in homemade muesli bars.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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